Pie Fries
Cut pie crust into strips w/ fluted pastry wheel. Brush w/ melted butter. Sprinkle w/ cinnamon sugar. Bake at 375 about 15 minutes. Eat “as is” or dip into jam, pie filling or frosting
Jam Straws
1 package puff pastry (2 sheets)
1/4 C. seedless raspberry jam
Flour for dusting
Powdered sugar for sprinkling
Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside. Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2″ larger on each side. Cut crosswise into two rectangles. Heat 1/4 C. of jam in microwave for15-20 seconds, just enough to loosen the consistency. With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out. Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar. Repeat process with second sheet of puff pastry. Very pretty served in colorful paper cones
Mushroom and Brie Bisque with Puff Pastry Toppers
1
/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence
Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.
German Soft Pretzel Sticks
½ cup light brown sugar
2 cups warm water (about 110 degrees)
5½ teaspoons active dry yeast
¼ cup vegetable or canola oil
5¾ cups all-purpose flour, plus more for kneading
¾ cup baking soda
1 large egg beaten with 1 tablespoon of water
1 Tablespoon of butter (for buttering parchment)
In a large bowl of stand mixer, combine the brown sugar and 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2¾ cups of flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to ¼ cup more flour. Transfer the dough to a large, greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes. Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces. Roll each piece into a 7-8 inch stick about ½ inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes. Heat up 1 cup of hot water on burner. Keep hot until needed. (Or heat in microwave.) In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds. Add about 1 cup of hot water before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly. Add another cup of hot water before second batch. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.
Egg Muffins
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.)
1-2 C. grated low fat cheese
3 green onions diced small
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin C. layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin C. to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin C. until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. Use silicone muffin tins or individual silicone C., spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions. Other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin C. first, then pour in beaten eggs. When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan. Let the muffins cool for 15-20 minutes before you store them in the refrigerator. (I used to freeze them, but I find they keep in the fridge for over a week and I like them best when they haven’t been frozen.) Here’s my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they’re hot, grab the bag and run out the door with a quick breakfast. (Don’t heat for too long or they can get rubbery.) I confess, I eat them in the car on the way to school.
Bacon Pancakes
2
C. extra light and fluffy complete pancake and waffle mix
Water
2 T. unsalted butter
1 package cooked bacon
maple syrup
Prepare pancake mix with water as label directs to make about 15 pancakes. Heat large griddle over medium heat; brush with 1 tsp. butter. Arrange 3 slices bacon about 3 inches apart on warm griddle; cook 1 minute or until bacon begins to sizzle. Pour scant 1/4 C. pancake batter over bacon to cover; cook 1-1/2 to 2 minutes or until bubbles burst around edge of pancakes. Turn pancakes and cook 1-1/2 to 2 minutes longer or until bottoms are golden brown. Transfer pancakes to plate; keep warm. Repeat with remaining batter, bacon and butter. Serve pancakes with maple syrup.
Magic Muffin Mix
Zesty Toasted Oyster Crackers
¾ C. Vegetable Oil
1 pkg. Ranch Dressing Mix
1 tsp. dried Dill
1 tsp. Lemon Pepper
10oz. pkg. Oyster Crackers
Preheat the oven to 350. Place oil in mixing bowl and stir in the dressing mix, herbs and seasonings. Add oyster crackers and toss until they are well coated. Transfer to a rimmed baking sheet and bake until crisp, 3-4 minutes. Do not over bake, as they will quickly burn. Serve warm or allow to cool completely and store in a air tight tin container in a cool, dry place for up to 1 week.
Sauteed Chicken with Olives, Capers and Lemons
2 lemons, sliced ¼ inch thick
¼ cup plus 1 tablespoon extra-virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
¾ cup Sicilian green olives
¼ cup capers
2 tablespoons butter
2 tablespoons parsley
Kosher salt and freshly cracked black pepper
Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken. Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top. Serve with sautéed spinach, kale or Swiss chard on the side
Prosciutto-Wrapped Chicken with Asparagus
1
pound chicken breast, sliced thin (2-3 breasts)
Salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream
If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.
Tomato, Basil and Parmesan Tartlets
4 (2.1 oz.) pkg. frozen mini phyllo shells
12 oz. reduced-fat cream cheese, at room temperature
1 (8 oz.) pkg. shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, slightly beaten
1 cup oil-packed sundried tomatoes, chopped and drained
1 cup fresh basil, chopped
2 cloves garlic, minced
Black pepper
Preheat oven to 350. Divide the frozen phyllo shells between two rimmed baking sheets.
Set the baking sheets aside. Place cream cheese, mozzarella cheese, Parmesan cheese, eggs, sundried tomatoes, basil and garlic in bowl of a large mixer or a food processor. Blend on low speed of mixer or pulse of food processor until ingredients come together and are well combined. Season with black pepper. Place 1 teaspoon of mixture in each phyllo shell.
Bake until cheese bubbles and the shells are crisp and brown. 8-10 minutes. Remove from oven and serve warm. Can be made earlier in the day and reheated in preheated 350 oven for 3-4 minutes.
Artichoke and Feta Puff Pastry Pizza
1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried
Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8″ square or 8×10″ rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.
Mario Batali’s Ragu Bolognese
5 tablespoons extra-virgin olive oil
3 tablespoons butter
3 medium carrots, finely diced
1 medium onion, diced
3 ribs celery, finely diced
4 cloves garlic, sliced
3/4 pound veal, ground
3/4 pound pork, ground
3/4 pound beef, ground (ground chuck)
6 ounces tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Cooked pasta
Parmigiano-Reggiano, for grating
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft, but not browned, about 15 minutes. Add the veal, pork, and beef and stir into the vegetables. Lower the heat slightly and cook, Continue cooking, stirring occasionally to keep the meat from sticking together, until well-browned and all the fat has cooked off, about 45 minutes to 1 hour. Add the tomato paste, stir to incorporate, and cook slowly for about 30 minutes. Add the milk, stir and scrape up any browned bits off the bottom of the pan, and allow to simmer another 45 minutes. Add the wine, simmer about 10 minutes until reduced, decrease the heat to low, cover, and simmer for another hour. Season with salt and pepper, to taste, and remove from the heat. When ready to serve, transfer the pasta directly out of the boiling water into the saucepan with the appropriate amount of the hot ragu bolognese, and toss so that the pasta is evenly coated. Serve with freshly grated Parmigiano-Reggiano.
Puffy Cheese Twists
Slice thawed puff pastry into 1/3†strips. Holding strip at each end, working quickly, dredge it in a shallow dish of grated parmesan cheese. Turn one end clockwise to twist the strip into a gentle corkscrew. Sprinkle with cayenne or paprika. Bake at 400 until golden brown and aromatic, about 15 minutes. Serve alongside a soup and salad, or try it as a dipper for your favorite dip as a change.
Cumin Chicken with Black Beans
4 thin sliced, boneless, skinless chicken breasts (1/2†thick. Pound if necessary)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
corn kernels cut from 4 cobs (lightly steam on the cob before removing)
1 1/4 cups cherry or grape tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar
Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.
Slow Cooker Lemon Chicken
12 boneless, skinless chicken thighs
Kosher or sea salt to taste
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced (optional)
1 cup chicken broth (fat free, low sodium)
3 tablespoons freshly squeezed lemon juice
¼ cup flour, optional corn starch
½ teaspoon ground cumin
¾ cup pitted green olives
Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.
How to Doctor Store-Bought Lemonade
Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add
1 pint fresh blueberries or raspberries
1 C. crushed strawberries macerated in 2 T. sugar
1 C. lemon and orange slices
½ C. Seedless Cucumber Slices
½ C. Tea or herb steep (like lavender stalks or basil)
Orange, Lemon and Lime Citrus Cookies
Chewy, sugar coated cookies with orange, lemon and lime zest!
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested
In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.
Pretzel Bites with Beer Cheese
4 teaspoons active dry yeast
1 & 1/4 cups warm water
5 cups flour
1/4 cup white sugar, plus 1 teaspoon
1/4 cup brown sugar
1 & 1/2 teaspoon salt
4 tablespoons butter, melted and divided
1/2 cup baking soda
2 egg whites
Kosher or coarse sea salt, for topping
cooking spray
In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside for 10 minutes. In a large bowl or stand mixer, combine the flour, white and brown sugars, and salt. Pour the water/yeast mixture and 2 tablespoons melted butter into the bowl. Knead for 6-8 minutes until the dough is smooth. Add extra water if dough is too dry, until you get your desired texture. Lightly oil a large bowl. Shape dough into a ball. Place the dough ball in the bowl, cover with plastic wrap, and allow to rise for one hour. Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray. In a large bowl, combine 4 cups of hot water and baking soda. In a small bowl, whisk together the egg whites and remaining 2 tablespoons of melted butter. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and break off small chunks of dough – Roll the chunks into 1 inch diameter balls (I got about 20-25). Dip the pieces in the baking soda water and place on the baking sheet. Gently drying with a paper towel if they become too wet. Brush each pretzel ball with egg whites/melted butter then sprinkle with kosher salt. Bake for 7-8 minutes, until browned.
Beer Cheese
1/2 cup cream cheese
1/2 cup good beer
1 tablespoon horseradish sauce
1/2 teaspoon garlic powder
1 cup Velveeta, cut into small cubes
1/2 teaspoon cayenne pepper
Freshly ground black pepper
Place cream cheese in a microwave safe bowl and heat for about 30 seconds. Stir until smooth. Stir in beer, horseradish sauce, garlic powder, cayenne pepper, and black pepper. Heat for another 30 seconds in the microwave. Stir until smooth. Add in Velveeta. Heat another 30 seconds, and stir until cheese is melted and smooth.
5 Fast and Fabulous Dips
Stir together a full jar of Thai peanut sauce, a little bit of pancake syrup, a dash of hot pepper sauce, and a squeeze of ketchup. You’ll wind up with a sweet, tangy peanut sauce with a kick!
Mix equal parts mayonnaise and honey-flavored mustard for a great sauce to dip chicken nuggets in.
Begin again with mayonnaise, but this time add a dollup of ketchup, a spoonful of pickle relish, and a dash of hot pepper sauce for a speedy rémoulade. Serve with boiled shrimp or crab cakes.
Start with your favorite bottled Italian salad dressing and squeeze in some fresh lime juice. Add a pinch of sugar and a handful of chopped fresh cilantro. Now it’ll be your favorite Mexican dip.
Don’t forget the classic: a packet of dried onion soup mix and a container of sour cream. A chip couldn’t ask for anything better.
Sheet Pan Supper: Asparagus & Black Cod in Parchment
2 
bunches Asparagus, bottom 2 inches of each spear removed
4 skinless fillets Black Cod (5 oz. each) (Tilapia or Sea Bass)
Juice of ½ Orange
4 T. EVOO
1 tsp. Salt
2 tsp. roughly chopped fresh Tarragon
4 heaping T. chopped, pitted marinated Green Olives
Preheat oven to 400 with racks in upper and lower thirds. Cut 4 sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each in half, short side to short side. Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart. Divide asparagus into 4 equal bunches and place one on each piece of parchment, on one side of the heart, just next to the center crease. Place one fish fillet on top of each bundle of asparagus. Drizzle orange juice over fish, and then sprinkle a tsp. of oil on each fillet. Season each with ¼ tsp. salt, ½ tsp. tarragon, and a heaping T. of the olives. Seal the parchment packages – fold the empty half of each heart shape over the filling and crimp the edges as you go until each package is completely closed up and airtight. Place two packets on each sheet pan, and bake, rotating the pans halfway through and switching them from lower to upper and lower to upper half way through, until the asparagus is crisp-tender and the cod is opaque (unfold and edge to peek in), 12-15 minutes. Slice each packet onto a place and carefully cut open a packet (watch out for steam).
Hot Italian Sausage and Tomato Pasta
1 lb fettuccine
3 T olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint cherry tomatoes
2 T red wine vinegar
3/4 t kosher salt
1/4 t black pepper
1/2 cup fresh basil leaves, torn
1 cup baby spinach
1/4 cup Parmesan
Cook the fettuccine according to package directions, Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2-3 minutes. Add the sausage and cook about 5 minutes, crumbling as it cooks. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper. Add the cooked fettuccine, basil and spinach and toss gently to combine. Top with the Parmesan.
What to Dip?
The Usual Suspects:
Potato Chips
Tortilla Chips (plain, blue, or black bean)
Crackers
Celery Sticks, Carrot Sticks, Broccoli, Cauliflower, Cucumber, Red Radishes, Bell Pepper
The Twists:
Bagel chips
Sweet potato chips / Terra Chips
Small Rice Crackers
Veggie Chips / Sticks
Bread Sticks
Thin rounds of Zucchini, Turnips, Celery root, Jicama, Kohlrabi, Fennel, Endive, Green Beans, Sugar Snap Peas, Steamed Asparagus
Sliced apples (toss with a little lemon juice so it doesn’t turn brown)
Toasted Pita Triangles
Puffy Cheese Twists
Party Rye, toasted
Barbecued Flank Steak with Roasted Vegetables and Corn
4 ears of corn (with husks)
1/4 cup KRAFT Zesty Italian Dressing
2 T. soy sauce
1 beef flank steak (1 lb.)
2 lb. baby red potatoes, cut in half
1 cup cut-up fresh asparagus (1 inch lengths)
1 T. dried rosemary leaves
Preheat grill to medium-high heat. Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min. Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn. Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)
Buckaroo Beans
2 c. (1 lb.) dry pinto beans
6 c. water
1 tsp. salt
2 lb. uncooked ham, cut into cubes
1 large onion, sliced thick
1 tsp. dry minced garlic or 2 large cloves garlic, sliced thin
1 small bay leaf
2 c. (16-oz. can) tomatoes
2 c. chopped green pepper
1 tsp. chili powder
2 Tbsp. brown sugar
2 tsp. dry mustard
¼ tsp. oregano or cumin
Soak beans using preferred method. Combine soaked, drained beans, 6 c. water, salt, ham, onion, garlic and bay leaf in a large kettle. Cover and simmer until beans are tender (one hour). Add remaining ingredients, cover and simmer to 165 F, about two hours. Enough liquid should be left on beans to resemble a medium-thick gravy.
Lauwiliwilinukunuku’oi’oi Cocktail
2 oz. Rum
¾ oz. Lemon juice
¾ oz. Pineapple
¾ oz. Orgeat
2 dashes Peychaud’s bitters
Amarena cherries as needed
Shake and strain into a chilled cocktail glass.
Easy Lemon Burst Cookies
1 box lemon cake mix
1 egg
1-8 oz container of cool whip
1/2 c. powdered sugar for coating
Mix together cake mix, egg, and cool whip until well combined. Put the powdered sugar in a separate bowl. With a cookie scoop, or spoon, spoon your batter into the powdered sugar and roll it around to coat. Put it on a parchment paper lined baking sheet and bake on 350 for 10-12 minutes.
Minted Stone Fruit Salad with Ginger-Lime Syrup
1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint
Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.
Crying Tiger (Thai-Style Grilled Steak with Chile Dipping Sauce)
4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon light or dark brown sugar
1 tablespoon plain vegetable oil
One recipe of Jaew (chile dipping Sauce)
2 plum tomatoes
Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce; set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.
Jaew (Thai Dried Chile Dipping Sauce)
1/2 cup fresh juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder
1 tablespoon dried red pepper powder
Combine all ingredients in a small bowl and mix. Serve.
Jamie’s Chili
16 ounces dried kidney beans
6 cups water
3 ½ teaspoons chili powder
4 ancho chiles, soaked, seeded, and finely diced
1 poblano pepper, seeded and finely diced
2 jalapenos, seeded and finely diced
½ tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon ground cumin
½ teaspoon cracked black pepper
Salt, to taste
4 pounds ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 ½ pounds canned stewed tomatoes, finely diced
5 ounces tomato paste
2 smoked ham hocks
Wash beans in cold water, drain. Cover in mixing bowl with cold water, about 2 inches over beans and soak 8 hours or overnight. Drain beans and add 6 cups water, chili powder, ancho chiles and bring to boil in sauce pot; simmer 2 hours. Add poblano pepper, jalapenos, onion powder, garlic powder, cumin, cracked black pepper and salt to taste (about 3 teaspoons to start). Cover and simmer 3 hours. Let mixture chill about 6-8 hours or overnight. In large sauce pot, sauté© ground beef until golden brown; add onions and garlic and cook until onions are soft. Remove from stove and drain excess grease. Add beef-onion-garlic mixture to bean mixture in large sauce pot. Add stewed tomatoes, tomato paste and soaked ham hocks. Bring to boil and simmer 2 hours. Adjust seasoning with additional salt and spices and water, if chili is too thick or not spicy enough.
Orange Delight Juice
1 cup orange juice
½ banana
1 cup apple juice
1 teaspoon honey
1 dash cinnamon
1 cup crushed ice
Blend at high speed in blender until frothy.
Yield: 4 servings
Calories: 70
Fat: 0g
Fiber: 0g
Potatoes in Garlicky Chard Broth
1 pound small potatoes of your choice, scrubbed
3 cloves of garlic, finely chopped
1 tablespoon olive oil
1 bunch chard, stems removed
1 cup vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size. Drain and halve the potatoes if large and set aside while you prepare the broth. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for 4-5 minutes until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.
Chilles Relleno con Picadillo
FOR THE PICADILLO:
¼ cup canola oil
4 cloves garlic, finely chopped
1 small white onion, finely chopped
2 lb. ground beef
1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon
1 bay leaf
¼ cup plus 2 tbsp. finely chopped pimiento-stuffed green olives
¼ cup blanched, slivered almonds, finely chopped
¼ cup raisins, finely chopped
2 tbsp. finely chopped pickled jalapeños
1 15-oz. can whole peeled tomatoes in juice, crushed Kosher salt and freshly ground black pepper, to taste
FOR THE CHILES:
8 poblano chiles
2 cups canola oil
1 cup flour
4 eggs, separated
Kosher salt and freshly ground black pepper, to taste
Salsa roja, to serve
Crumbled Cotija and chopped cilantro, for garnish
Make the picadillo: Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add beef, and cook, stirring, until browned and all liquid is evaporated, about 12 minutes. Drain off any oil or fat in pot and discard; return pot to heat. Add cinnamon and bay leaf, and cook, stirring, until fragrant, about 2 minutes. Add olives, almonds, raisins, jalapeños, and tomatoes, and cook, stirring until thickened, about 5 minutes. Remove from heat, and season with salt and pepper; set aside. Make the chiles: Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins and stems; cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about ½ cup picadillo inside each chile, and tightly close chile around filling. Refrigerate until ready to use. Heat oil in a 12″ skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, and season with salt and pepper. Working in batches, dredge each chile in flour, shaking off excess, and then coat in egg batter. Place in oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a wire rack to drain. Transfer to serving plates and drizzle with salsa, if you like; top with cheese and cilantro before serving.
Chili Rubbed Pork Steak with Cilantro Lime Butter and Grilled Pineapple
Chili Rubbed Pork Steak with Cilantro Lime Butter and Grilled Pineapple
1 Pineapple, peeled, cored and cut into wedges
1 lime grilled (optional)
1/2 cup (1 stick) unsalted butter, softened
1/4 cup finely chopped cilantro
Zest of 1 lime Juice of 1/2 lime (about 1 tsp.)
1/4 tsp. salt
2 pork sirloin steaks, bone in
1 tsp. chipotle chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. Kosher salt
Mix butter, cilantro, lime zest, salt and lime juice, until well blended. Using your hands, form into a small log, about 1 to 1 1/2 inches in diameter. Wrap the butter in wax paper or plastic wrap. Refrigerate for several hours or place in the freezer for 1 hour to firm up. Remove from wrap and let set at room temperature about 5 minutes before slicing. For the rub, mix all the dry ingredients and sprinkle evenly over the pork steaks, covering all areas. Let it sit at room temperature for 30 minutes. For a gas grill, cook over high heat approximately 7 minutes, then turn, cook for an additional 7 minutes. Midway through cooking the pork steaks, add the pineapple wedges to the grill, cook 3 to 4 minutes on each side. Serve the pork steaks immediately with a pat of compound butter and a couple of wedges of pineapple. If desired, you can grill some lime (cut in half and place on the grill the same time as the pineapple) and serve on the side.
Creamy Pesto Gnocchi with Bacon & Parmesan
1 cup chicken broth
¼ cup basil pesto
1 tablespoon butter
1 (16 oz) package potato gnocchi
8 slices bacon, cooked and crumbled
salt and pepper, to taste (I use ½ teaspoon each)
¼ cup heavy cream
shaved or shredded parmesan, cheese (optional)
Add pesto to chicken broth and stir to combine.
Melt butter in a large skillet over medium heat. Add gnocchi in a single layer and cook for 5 minutes until toasted. Pour in the broth pesto mixture, add cooked bacon, season with salt and pepper, and stir to combine. When the sauce comes to a simmer, reduce heat to low, cover and cook for 5-7 minutes until the gnocchi are tender and the sauce is thickened. Pour in heavy cream and stir to combine. Serve warm with chicken or a salad and bread. Enjoy!
Cucumber Agua Fresca (Agua de Pepino)
4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes
Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.
Green Chile Deviled Eggs
12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons chopped canned Hatch green chiles
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
Corn salsa for garnish (optional)
Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites. Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated. Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.
Red Wine and Garlic Mushrooms
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden. Drizzle with lemon juice and sprinkle parsley over the top
Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic
Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.
B
eer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil
Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish
For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.
Spicy Sangre Orange Margarita
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.